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Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Employee Assistance Program (EAP) As a Pantry Chef, you will be responsible for preparing and executing all cold food items, including salads, dressings, desserts, and composed dishes. Your mission is to ensure the highest standards of freshness, presentation, and consistency in supporting the kitchen team to deliver an exceptional dining experience. Key Responsibilities • Prepare all pantry station items according to recipe and presentation standards, • Maintain freshness, flavor, and appearance of all cold menu items, • Execute mise en place, including slicing fruits and vegetables, preparing dressings, and portioning ingredients, • Set up and break down the pantry station daily in a clean, organized, and efficient manner, • Ensure all food is properly labeled, dated, and stored to health code standards, • Collaborate with the BOH team to ensure timely, accurate food production, • Always follow food safety and sanitation standards, • Assist with daily prep tasks and support other stations when needed, • Previous experience as a Pantry Cook, Garde Manger, or related kitchen role preferred, • Strong knife skills and attention to food quality, safety, and cleanliness, • Ability to follow recipes and plating guides with consistency and efficiency, • Strong organizational skills and ability to multitask in a high-volume environment, • Ability to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays This is more than a job, it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Position Title: Prep Cook/Line Cook .Employment Type: Full-Time, Non Exempt.Schedule: 35-40 hours per week.Reports To: Sous Chef/Executive Chef .Opening Fall 2025 in Sawtelle, The Mulberry is a modern Korean American restaurant reimagining the neighborhood bistro.Our team brings experience from

Sushi Chef prepares traditional Japanese dishes, focusing on sushi and sashimi, while ensuring high standards of food safety and presentation. Proven experience as a sushi chef or in a similar role, typically requiring several years of training or apprenticeship in Japanese cuisine. Our Kosher, Medi

Job Description General Manager Fine Dining Restaurant Are you a passionate hospitality leader who thrives in an elevated, high-volume environment? Were seeking an experienced General Manager to lead our fine dining restaurant, where impeccable service, world-class cuisine, and attention to detail define every guest experience. About the Role As General Manager, youll oversee all aspects of daily operationsdriving service standards, profitability, and team excellence. Youll work closely with the culinary and beverage teams to uphold the restaurants reputation for exceptional quality and consistency while fostering a culture of hospitality, professionalism, and accountability. Key Responsibilities • Lead and inspire the management and service teams to deliver flawless guest experiences at every service., • Oversee daily operations for both front and back of house, maintaining seamless coordination and communication., • Manage financial performance, including budgeting, forecasting, cost control, and P&L accountability., • Ensure consistent execution of brand standards, from guest interaction to plate presentation., • Recruit, train, and develop top-tier talent while cultivating a motivated, high-performing team culture., • Partner with the Executive Chef and Beverage Director to ensure menu execution and product quality meet fine dining standards., • Maintain compliance with health, safety, and labor regulations., • Create an atmosphere that embodies hospitality excellence and encourages guest loyalty. Qualifications • Minimum 5 years of experience as a General Manager or Director of Operations in a high-volume fine dining environment., • Proven ability to lead teams of 50+ in a fast-paced, guest-focused setting., • Strong financial acumen with a track record of meeting and exceeding performance goals., • Excellent communication, leadership, and organizational skills., • Deep understanding of wine, spirits, and fine dining service standards., • Passion for exceptional food, genuine hospitality, and continuous improvement. What We Offer • Competitive salary and performance-based bonus structure., • Comprehensive benefits package., • Opportunity to lead one of the regions most respected fine dining destinations., • A collaborative, guest-focused culture that values excellence and creativity.. #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

We are seeking a full-time AM Pastry Jr Sous Chef for our expanding French restaurant in Santa Monica. You will be working closely with our Pastry Chef and Management Team.

A chef driven, fine dining restaurant in DTLA saught after for our quality of service and cuisine is currently seeking experienced candidates for role as sous chef.

From the creative mind of an award-winning 2-Michelin star chef, Meteora is a new immersive tasting menu experience.

To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as.

Scopa Italian Roots is an Italian Venice staple restaurant by chef Antonia Lofaso.We’re currently looking for an experienced host to help run the door.Must be available on weekends and Sundays.Minimum of 2-5 year customer service oriented experience as a DOOR PERSON & OR HOST in the food and b

POSITION SUMMARY Responsible for or assisting in all daily operations of the kitchen including but not limited to: maintaining food and service quality standards. ESSENTIAL DUTIES AND RESPONSIBILITIES • Execute recipes set forth by the CDC or Sous Chef • Maintain and follow all systems wit

Somni has reopened its doors and has been honored with three Michelin stars.Under the direction of Chef Aitor Zabala and the General Manager, we are seeking.Assistant Sommeliers / Captains.This hybrid role combines the precision and warmth of world-class service with deep wine and beverage knowledge

Now Hiring – Sushi Chefs, Sushi Roll Chefs, and Prep Chefs. Sushi Roll Chef (Maki/Hand Roll) – Experienced in specialty rolls, hand rolls, and creative maki presentations. Prep Chef – Strong knife skills and ability to support kitchen operations with efficiency and consistency.

Job Description Position Title: Sr Sous Chef Pay 13 Reports To: Salary: 80,000-85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in patient satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1468265 Bon Appetit BRYAN GONI

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description This fall, SUSHISAMBA makes its highly anticipated Los Angeles debut, bringing its iconic blend of Japanese, Brazilian, and Peruvian culture to the heart of West Hollywood. With locations in some of the world’s most dynamic cities—Las Vegas, London, Dubai, Singapore and now L.A.—SUSHISAMBA is known for culinary creativity, immersive design, and a high-energy atmosphere unlike any other. We’re on the lookout for a passionate and dynamic Junior Sushi Sous Chef to join our opening team and to help deliver unforgettable hospitality in a one-of-a-kind setting. What You’ll Do:· Maintain a high level of food quality and standards ensuring guest satisfaction · Maintain a high standard of safety and sanitation throughout the kitchen · Oversee quality standards and ensure that department rules, policies and procedures are maintained· Execute menu items in a timely and efficient manner to meet and exceed guest expectations· Responsible for the monthly inventory of all items in the kitchen· Ensure recipe standards are being followed in line with SUSHISAMBA standards · Attend mandatory pre shift briefings What We’re Looking For:· Previous experience working as a Junior Sushi Sous Chef or higher· Excellent communication skills in the English language both written and verbal· Ability to stand during an entire shift· The ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently· The ability to maintain and follow recipes, processes and standards· Drive and ambition with a desire to learn and grow within the team· Full ownership of your role· Possession of valid Food Handler Card· Valid documentation of your right to work in the U.S What We Offer:· $26 per hour plus tips· The chance to be part of a world-renowned brand’s LA debut· Ongoing training and clear opportunities for growth· Medical healthcare contributions for eligible employees with the option for employees to include dental and vision insurance· 401k retirement plan· Long service awards· 50% discount when dining at SUSHISAMBA· Holiday parties· Free daily staff meals on duty· Quarterly company sponsored employee events· Access to 24/7 Employee Assistance Program Ready to make your mark? Join SUSHISAMBA and be part of one of the most exciting openings in Los Angeles, apply Now.

Job Description Overview: A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence. Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers. Job Summary: The Sous Chef is generally in charge of food production. He/she also supports the Executive Chef by completing projects as directed. The Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Pay: $70,000 - $80,000 per year Competitive Benefits: • Industry-leading compensation plus bonus program, • Lifestyle benefit that supports you and your family in 100's of ways, including gym memberships, pet adoption, meal delivery and more., • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Paid vacation starting at 2 weeks per year, • Paid/Floating holidays for 5 major holidays, • 24 hours paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Job Duties: -Responsible for food production -Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. -Operates all kitchen equipment safely and correctly. -Follows facility and chef’s safe food handling guidelines. -Follows all sanitation and nutrition practices. -Follows all portion sizes, quality standards, department rules, policies and procedures -Oversee and assist the kitchen staff in all aspects of food production -Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. -Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working Education/ Experience/ Skills: -Minimum 3 years' experience in a similar role in a high-volume, full-service restaurant -Detailed oriented with a strong emphasis on accuracy and time management. -Banquet experience is a plus -Strong familiarity with OSHA and all local Department of Health Regulations. -PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred. -Degree in Culinary Arts preferred. -Excellent communication skills Physical Demands: -Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. All job offers are contingent upon successfully passing a basic background check.

Job Description Pay Grade: 16 Salary: $105,000 - $118,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. This individual is responsible for leading all culinary functions for senior living accounts in a given geographical area. Key Responsibilities: • Culinary Technology & Organization ( Development, Integration & Logistical support ), • Ensures that all equipment are programmed to optimize quality, yields & productivity., • Develops and implements operation’s plans and systems to ensure contractual obligations are met, • Will guide the Culinary & Dining team to optimize their organization and the utilization of the culinary suite installed on the Kitchen Trailer (KT), • The primary focus will be on ensuring that all equipment are programmed to optimize quality, yields & productivity., • Special projects as assigned, • Manages cost controls and control expenditures for the region, • Acts as a Regional leader who models competencies and behaviors which that support company values, • Plans and creates menus to include influencing the menu for chef’s tables, catering expos, etc., • Develops and communicates strategies for improving customer experience, • Interacts professionally with a diverse group of associates, suppliers, clients and customers, • Performs other duties as assigned Qualifications: • Culinary Degree, or comparable four year culinary development experience, • Minimum of 5-7 years of experience, multi-unit experience preferred, • Excellent communication skills both written and verbal, with the ability to communicate on various levels to include management, departmental, customer and associate levels, • Strong supervisory, leadership, hands-on management and coaching skills, • Strong financial acumen, proven PAL experience, budgetary, and food control practices, • A demonstrated ability to assess and grow people, operations, equipment, and revenue, • Willing to travel throughout the region CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1473020 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job DescriptionSalary: $23.00 - $25.00 Profound Treatmentis built on the core values of compassion, integrity, and excellence. We are dedicated to providing a safe and nurturing environment where individuals can embark on their recovery journey. Our approach focuses on treating the whole personmind, body, and spiritthrough evidence-based therapies and personalized care. Working atProfound Treatmentmeans joining a team that is passionate about making a positive impact on people's lives. We prioritize continuous learning and professional growth, ensuring our staff are equipped with the latest knowledge and skills. Our supportive and inclusive culture fosters a sense of belonging and fulfillment, making it a truly rewarding place to work. Be part of a community that values healing, growth, and making a profound difference in the lives of those we serve. Join us atProfound Treatment! Job Summary The Chef is responsible for preparing and serving nutritious, high-quality meals for clients while maintaining the highest standards of food safety, sanitation, and operational efficiency. This role involves menu planning, inventory management, and ensuring dietary accommodation for clients with specific needs. The ideal candidate has formal culinary training, a passion for excellence, and the ability to create well-balanced meals that contribute to client wellness. Responsibilities • Prepare and serve high-quality, nutritious meals and snacks daily., • Maintain cleanliness and sanitation in food preparation areas, ensuring compliance with health and safety regulations., • Plan menus based on budget, client census, and seasonal ingredient availability., • Manage food procurement, inventory, and vendor relationships., • Ensure dietary accommodations for clients with specific needs., • Monitor and improve kitchen operations and client satisfaction., • Uphold compliance with local, state, and federal health regulations, Joint Commission standards, HIPAA, and 42 CFR., • Formal culinary education and SERV Safe certification., • Experience as a chef with diverse food styles., • Knowledge of health department and Joint Commission sanitation regulations., • Current TB test and CPR/First Aid certification or willing to complete, • Strong communication, interpersonal, and organizational abilities., • Ability to tailor meals to specific dietary requirements., • Dedication to culinary excellence and professionalism., • Positive, honest, and energetic work ethic. Join our team and make a meaningful impact on the lives of those in recovery. Apply today!

Job Description Salary: $75,000 - $90,000 Other Forms of Compensation: Pay Grade: 13 Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Wolfgang Puck Catering is bringing an exciting new café concept to the Netflix campus, and we’re seeking a Senior Sous Chef with the creativity, skill, and leadership to make it thrive. This role blends the artistry of global cuisine with the operational excellence of high-volume catering. You will supervise a team, running day-to-day culinary operations, from menu creation to execution, while ensuring every dish reflects our uncompromising standards for quality and presentation. Key Responsibilities • Lead the café and catering culinary operations, ensuring exceptional quality and consistency., • Supervise, train, and inspire a team of culinary professionals., • Plan and create menus featuring diverse global cuisines, tailored to a discerning clientele., • Oversee cost controls, ordering, inventory, and scheduling., • Execute high-volume catering with precision and creativity., • Maintain the highest standards of safety, sanitation, and compliance.What We’re Looking For, • Proven operational management experience in a culinary leadership role., • High-volume production catering expertise with a track record of success., • Current ServSafe Certification (or willingness to obtain)., • Broad culinary range and creativity, with the ability to execute multiple global cuisines., • Strong leadership, organizational, and communication skills., • Ability to work independently and manage all aspects of the operation.Why You’ll Love It Here, • Monday–Friday schedule – enjoy your weekends and federal holidays off. Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1472019 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job Description About Us: Castaway Burbank is the premier dining destination located in the heart of Burbank, CA. With breathtaking views of the city skyline and a reputation for culinary excellence, we strive to provide our guests with an unforgettable 5-star dining experience. Our team is dedicated to creativity, quality, and innovation in every dish we serve. Job Summary: We are currently seeking a passionate and experienced Sous Chef to join our dynamic culinary team. The Sous Chef will work closely with our Executive Chef to ensure the highest standards of food quality, presentation, and taste are consistently met. This is an exciting opportunity for a talented individual who is eager to contribute to a vibrant culinary environment and be part of a team committed to excellence. Competitive Benefits: • Industry leading compensation + bonus program, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Paid vacation starting at 2 weeks per year, • Paid/Floating holidays for 5 major holidays, • 24 hours paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with a $4,000 payout for qualifying management positions plus quarterly bonus Responsibilities: • Assist the Executive Chef in menu development, food preparation, and execution., • Supervise and train kitchen staff to ensure adherence to recipes, portion sizes, and quality standards., • Oversee day-to-day kitchen operations, including inventory management, ordering, and food cost control., • Maintain a clean and organized kitchen environment in accordance with health and safety regulations., • Collaborate with the culinary team to create innovative and seasonal menu offerings., • Monitor food presentation and ensure that all dishes meet the restaurant's standards for quality and consistency., • Proven experience (minimum 2 years) as a Sous Chef or similar role in a high-volume restaurant or hospitality environment., • Culinary degree or equivalent certification preferred., • Strong leadership and communication skills with the ability to motivate and mentor kitchen staff., • Excellent knowledge of culinary techniques, ingredients, and kitchen equipment., • Ability to work effectively in a fast-paced environment while maintaining composure and attention to detail., • Flexibility to work evenings, weekends, and holidays as required. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

Job Description Sanctuary Treatment Center is seeking a full time Chef for our Residential Treatment Program in the Tarzana / SFV Area! Schedule: friday-Tuesday 9am-530pm Summary: The chef facilitates client education about food and meal preparation. The chef provides appetizing and nutritious meals for individuals as well as staff. The chef is responsible for daily meal prep, food purchasing, and maintaining the kitchen according to county health codes and ServeSafe standards. The chef is familiar with standard concepts, practices and procedures for individuals with eating disorders. Essential Duties and Responsibilities: • Planning and providing all meals (breakfast, lunch, snack and dinner) for clients and staff, • Ensuring kitchen safety e.g. cleaning up spills, harmful items such as kitchen knives are locked at all times they are not in use, etc., • Notify staff of emergency situations in a professional and prompt manner, • Follow a menu to properly prepare and cook meats, fish, poultry, vegetables, etc., • Consider food allergies, preferences and individual meal plans, • Responsible for safe food standards including sanitation duties, food temperatures, refrigerator temperatures and food handling., • Communicates information to the appropriate personnel about unsafe conditions and defective equipment immediately. Removes any unsafe equipment from use and notifies maintenance., • Creating and managing food supply purchases as needed to operate kitchen, menu development and other duties. Requirements: • High School Diploma or equivalent., • Food Handler's Certification prior to start, • Valid California driver's license - position requires driving., • Current TB test clearance (must be renewed yearly)., • Current and Valid CPR and First Aid Certification on file (must be renewed yearly)., • Ability to pass Criminal Background check, • Often required to stand and sit; reach with hands and arms; and stoop, kneel, crouch, or crawl, • Occasionally lift and/or move up to 25 pounds and in some instances up to 40 pounds, • Experience preparing meals in a residential setting preferred. Hiring Requirements: • Hiring is contingent upon completion of a Background Check, TB test, and clearance on a drug screen and pre-employment physical. Current First Aid and CPR certification or willing to obtain upon hire.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Sous Chef to help us run a Michelin caliber restaurant. This position is located inside the SLS Hotel Qualified Sous Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience. Qualifications Preferred: • Supervisory experience (required), • Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment, • Minimum of 3 years experience working in a professional and hospitality driven restaurant., • Certified in all safety, sanitation and food handling procedures., • English language, professional communications, math, and computer skills are required., • Be able to work in a standing position for long periods of time (minimum of 12 hours / day)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • All employees must maintain a neat, clean and well-groomed appearance professional appearance., • Ability to problem solve in live time., • Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures., • Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team., • Lead by example to ensure that the team is continually striving to be better, yourself included., • Active engagement with guests; start and end the guest experience through opening and closing statements., • Working service daily is required., • Providing support to all team members and filling in wherever is necessary., • Monthly review and understanding of P&L and yearly budget objectives., • Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property., • Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Compensation Details • Compensation: $80,000 US to $90,000 US annually, • Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

Job Description Where The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You’ll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision. Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto.Where The Sand Meets The Sea…When you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. You’ll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision. Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto. Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff. Duties & Functions: * Conduct opening procedures including receiving products, checking invoices, and completing temperature logs * Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed * Assist with budgeting and inventory including counting food and dry goods for inventory * Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs * Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues * Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary * Train new hires on their stations and be willing and available to cover any station on an as-needed basis * Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met * Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts * Effectively implement new menu rollouts and educate team members on said rollouts * Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies Specific Job Knowledge & Skills: * High School diploma, GED, or equivalent preferred * Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis * Must be well organized, capable of multi-tasking and detail oriented * Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment * Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality * Capable of working overtime, weekends, evenings, holidays, and special events as needed * Strong verbal and written communication skills in English; bilingual English/Spanish preferred * Basic computer skills required * Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card Physical Abilities: * Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting * Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions * Reach overhead and below the knees, including bending, twisting, pulling, and stooping * Requires manual ability to use, carry, and operate all necessary equipment

Job DescriptionDescription: Sous Chef – Kassi, Hotel Erwin Venice Beach Location: Venice Beach, CA Salary: $70,000 - $75,000 + Bonus & Benefits Join Our Culinary Team at Kassi Venice Beach Kassi, the exciting new rooftop restaurant at Hotel Erwin, is seeking a talented and passionate Sous Chef to join our culinary leadership team in Venice Beach. If you thrive in a high-energy, hospitality-driven environment and love creating exceptional dining experiences inspired by the Mediterranean, we’d love to connect with you. About the Role As a Sous Chef at Kassi, you’ll be instrumental in leading our back-of-house operations. You’ll ensure smooth daily service, uphold the highest standards of quality and safety, and help craft a vibrant menu that transports guests to a sun-drenched Mediterranean escape. What You’ll Do • Lead, train, and mentor kitchen staff to ensure seamless, efficient service, • Uphold exceptional standards of food preparation, safety, and sanitation, • Oversee daily kitchen operations including scheduling, inventory, and purchasing, • Collaborate on menu development and contribute new, creative dishes, • Ensure compliance with health, safety, and sanitation regulations, • Partner with the front-of-house team to deliver an outstanding guest experience, • Monitor and maintain kitchen equipment, coordinating repairs as neededWhat We’re Looking For, • 2-3 years of culinary leadership experience in a high-volume kitchen, • Strong skills in menu planning, kitchen operations, and team leadership, • Ability to thrive in a fast-paced, ever-changing environment, • Food Handling Certificate and completion of in-house Sous Chef training (or equivalent), • Proficiency with kitchen technology, POS systems, and inventory management, • Ability to lift up to 50 lbs and stand for extended periods Ready to bring your talent to one of Venice Beach’s most exciting new rooftop restaurants? Apply today and let’s create something extraordinary together at Kassi Venice Beach! Requirements:

Job DescriptionDescription: Position Summary: Sous Chefs support the Executive Chef in all aspects of restaurant operations, with a primary focus on training and supporting the kitchen staff. The Sous Chef is responsible for overseeing the production, preparation and plating of the entire menu. Sous Chefs are accountable for meeting all of the company’s food quality and financial standards, government health regulations, industry safety standards, and ensuring all departmental policies are followed. Daily Responsibilities: • Ensure all prep lists are followed., • Handle all food items and follow Department of Health guidelines for potentially hazard food items., • Held accountable for department performance., • Order all necessary products., • Create production lists and assignments., • Expedite during service., • Maintain all par levels., • Assists in training, interviewing, scheduling, and coaching employees., • Maintain professional appearance standard as set forth in the Company Handbook., • Organize and clean walk-ins., • Possesses In depth knowledge of all recipes and execution., • Handle all dietary restrictions and modifications., • Accurately handle all orders from the POS system in a timely manner., • Communicate all product needs to the Executive Chef and support staff., • Report damaged or defective equipment to management., • Works with safety as a priority and follows department and company safety standards., • Maintains relevant knowledge of industry through continuing education and training., • Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings. Requirements: Physical Requirements: • Must be able to stand, walk, lift, and bend for extended periods of time., • Must be able to bend and lift up to 40 lbs., • Role may include job duties or tasks requiring repetitive motions., • High school degree or equivalent required. Culinary arts or a related field education or experience preferred. Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required., • Computer proficient (to include Microsoft Word and Excel), • Ability to work evenings, weekends, and holidays, as needed., • Must have valid, non-expired Food Handlers’ card.

Job Description About Butler Hospitality: Butler Hospitality is a Hospitality Tech Company that serves the world’s best hotel operators (Hersha, Real Hospitality, Crescent, M&R) to increase the efficiency of their food and beverage operations. Butler Hospitality takes over restaurants inside of full-service hotels and transforms their kitchens into delivery hubs that provide virtual room service and catering to nearby limited- and select-service hotels. About The Role: Butler Hospitality is looking to hire a creative and motivated Sous Chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious menus and meal designs. Responsibilities: • Supply restaurant daily recap to the corporate chef on current operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team, • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance, • Previous experience in a fast-paced, busy environment with minimal supervision, • Bachelor’s degree in culinary science or relevant field., • Strong knowledge of cooking methods, kitchen equipment, and best practices., • Good understanding of MS Office and restaurant software programs., • Teamwork-oriented with outstanding leadership abilities., • Customer Service, • Interpersonal Skills, • Ethics, • Good Judgement, • Great pay and benefits, • Comprehensive Insurance, • 401k, • Bonus Structure, • PTO The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Powered by JazzHR ZznkcMiFt6

Job Description Position Title: Chef de Cuisine Salary: $110,000 - $120,000 Other Forms of Compensation: Bonus Plan Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Restaurant Associates is opening a landmark destination restaurant at the Los Angeles County Museum of Art (LACMA), a vibrant expression of California cuisine where art, culture, and hospitality meet. We are seeking a Chef de Cuisine to lead the culinary operations of this high-volume fine dining concept, delivering refined, ingredient-driven cuisine with precision and flair. The Chef de Cuisine will be responsible for executing the restaurant’s established culinary vision, leading a large, skilled team to deliver precise, consistent, and exceptional cuisine in one of Los Angeles’ most anticipated new dining destinations. Key Responsibilities * Oversee all back-of-house operations for a high-volume fine dining restaurant, ensuring excellence in taste, presentation, and timing. * Collaborate with the Executive Chef to execute seasonal, market-driven menus that highlight fresh, locally sourced ingredients and align with the restaurant’s established culinary direction. * Lead, mentor, and inspire a large culinary team with a focus on creativity, consistency, and accountability. * Drive operational efficiency while maintaining exceptional guest experiences at scale. * Manage purchasing, inventory, scheduling, and labor costs to meet financial targets. * Ensure compliance with all health, safety, and sanitation standards. * Partner with the front-of-house leadership team to maintain seamless service and communication between kitchen and dining room. * Support high-profile events, chef collaborations, and VIP dining experiences hosted within LACMA. Preferred Qualifications * Culinary degree or equivalent professional training. * 7+ years of progressive culinary leadership in high-volume fine dining or luxury hotel environments. * Proven ability to manage large teams and deliver consistent results during peak service. * Expertise in both modern and classical techniques, with a strong eye for plating and presentation. * Demonstrated success in food and labor cost management. * Collaborative, composed, and able to thrive in a fast-paced, dynamic environment. * Passion for art, culture, and creating memorable, sense-driven experiences. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1473520 Restaurant Associates Michael Abbey [[req_classification]]

Job Description The Chef de Cuisine leads the culinary team in delivering exceptional dining experiences by planning, preparing, and overseeing all kitchen operations. This position ensures food quality, cost, and control, staff development, and compliance with health and safety standards while innovating menus to reflect our company’s culinary vision. JOB DUTIES: • Recruit, train, mentor, and supervise all kitchen staff, including sous chefs, line cooks, and other kitchen personnel., • Regularly evaluate customer feedback to refine offerings and stay current with food trends., • Schedule staff effectively to meet business needs while controlling labor costs., • Foster a positive, team-oriented kitchen culture., • Oversee daily kitchen operations, ensuring timely and efficient food preparation., • Monitor inventory levels, place orders for supplies, and minimize waste through effective inventory management., • Establish and enforce standard operating procedures (SOPs) for food preparation, storage, and handling., • Plan and manage the kitchen’s operational budget, including food costs, labor costs, and overheads., • Conduct regular cost analysis to maximize profitability without compromising quality., • Ensure compliance with portion and waste control policies., • Maintain high standards of cleanliness, hygiene, and safety in all kitchen areas., • Ensure compliance with all local, state, and federal food safety regulations., • Conduct regular inspections to meet or exceed health code requirements., • Collaborate with other departments (e.g., front-of-house, purchasing) to ensure smooth, • operations., • Communicate effectively with the management team to address issues and improve services., • Act as the culinary brand ambassador, promoting the restaurant’s image and reputation, • Serves as Department Head to provide leadership and set standards of culinary excellence., • Works with Division leadership in planning, implementing and supporting new food concepts or programs at their locations., • Updates senior management, supervisory managers and account management teams on industry trends and new food programs REQUIREMENTS: • BS degree in Culinary science or related certificate, • No less than 3 years of experience as an Chef de Cuisine, • No less than 2 years in any previous management role, • Passion for American cuisine, seafood and butchery, • High volume experience with revenue threshold exceeding $12MM+, • Team leadership of large teams exceeding 30 BOH employees, • Strong financial acumen with ability to analyze and translate a P&L, • Opening experience a plus!, • Excellent communicator with the ability and willingness to collaborate with FOH leadership, • Ability to mentor management, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Updated knowledge cooking trends and best practices, • Working knowledge of various computer software programs (MS Office, restaurant management, • software, POS) BENEFITS: • Base Salary $110k - $125k+, • Full medical/dental/vision, • Bonus potential based on KPI's, • Dining discounts and comps, • Relocation assistance is possible, • Opportunity for growth with new locations coming online soon EOE - We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist management with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Salary: $85,000 - $90,000 Other Forms of Compensation: Pay Grade: 13 Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary As a Pastry Sous Chef with Wolfgang Puck Catering, you will combine classical pastry training with modern creativity to craft desserts that elevate every event experience. From sophisticated plated finales to large-format banquet displays and custom showpieces, you’ll bring artistry, precision, and leadership to our high-profile catering and event operations. Key Responsibilities: • Partner with the Executive Pastry Chef and Executive Chef to oversee all aspects of pastry and dessert production for banquets, catering, and special events., • Develop and execute menus that balance classic pastry techniques with innovative flavor profiles and presentations., • Lead and train pastry cooks in the production of plated desserts, banquet pastries, breads, and specialty items., • Lead large-scale production schedules, prep lists, and event execution to ensure timely and magnificent delivery., • Oversee dessert displays, buffets, and showpieces with an eye for artistry, consistency, and guest impact., • Collaborate with the savory culinary team to compose cohesive, multi-course experiences that reflect Wolfgang Puck’s signature style., • Ensure adherence to food safety, sanitation, and quality standards across all pastry operations., • Assist with purchasing, cost controls, and vendor management to optimize quality and efficiency., • Contribute to the rollout of seasonal menus and signature Wolfgang Puck Catering pastry programs.Preferred Qualifications:, • Degree in Pastry Arts or Culinary Arts, or equivalent formal training, strongly preferred., • 3–5 years of progressive experience in banquet, catering, or large-production pastry kitchens., • Mastery of traditional pastry techniques, including breads, laminated doughs, chocolate work, custards, cakes, and plated desserts., • Strong experience producing high-volume, event-driven pastry programs., • Proven ability to lead, train, and inspire pastry teams., • Knowledge of current pastry trends, flavor combinations, and presentation styles., • Proficiency with Microsoft Office and kitchen management systems. Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1458369 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Job Description Pastry Sous Chef Job Overview The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application. Summary of Position As a Pastry Sous Chef at The Maybourne Beverly Hills, you will hold a key leadership position in our distinguished culinary team. Your role will involve crafting and delivering exquisite pastries, desserts, and confections that leave a lasting impression on our esteemed guests. Roles and Responsibilities • Collaborate with the Executive Pastry Chef to design and execute a diverse range of pastries, desserts, and baked goods, keeping in line with our luxury standards., • Assist in supervising the pastry kitchen team, ensuring that all pastry preparations are of the highest quality and that standards are consistently met., • Maintain meticulous attention to detail in all aspects of pastry preparation, presentation, and taste, ensuring that the final products exceed guest expectations., • Contribute to the development and enhancement of pastry recipes, taking into account current culinary trends and guest preferences., • Oversee the procurement, storage, and efficient use of pastry ingredients and supplies, minimizing waste and maximizing freshness., • Enforce and maintain a safe and clean kitchen environment, adhering to all health and safety regulations., • Mentor and train pastry team members, fostering a culture of continuous learning and professional growth., • Assist in creating visually appealing pastry menus, complementing the overall culinary experience at The Maybourne Beverly Hills., • Culinary degree or certification in Pastry Arts is preferred., • A minimum of 2-3 of experience in pastry and dessert preparation, including experience in a luxury hotel or fine dining setting., • Proficiency in a wide range of pastry techniques and dessert styles., • Strong leadership, team management, and communication skills., • Knowledge of food safety standards and sanitation practices., • Position regularly involves lifting food cases and materials weighing up to 70 lbs. Pushing and pulling carts is required., • Regular bending to lift items and supplies. Some kneeling., • To complete a task, may be stationary for short periods of time., • Ability to go up and down stairs between the ground level and lobby level., • Inside: Working in assigned kitchen areas. May be exposed to hot temperatures, water, steam, and smoke., • Outside special events. Summer temperatures outside can get above 95 degrees for 5 months of the year. For 2-3 months of the year, low temperature can get as low as 30 degrees., • Active listening required, Hearing equipment, timers, etc., • Check quality and portions of food. Visual cooking cues and surroundings., • Reading recipe cards, procedures, safety information and food labels., • Basic kitchen cleaning supplies and sanitizers., • Hair restraint/hat, gloves, apron, chef’s jacket, closed toed shoes., • Communicate with kitchen staff and service team. Maybourne is proud to be an Equal Employment Opportunity. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the HR department directly. Vision Leading the future of luxury lifestyle; curating distinctive and enriching experiences. Purpose Creating Stories of Distinction The Maybourne Mindset • Put People at our heart, • Stay two steps ahead Maybourne Hotel Group owns and manages Claridge's, The Connaught, The Berkeley, The Maybourne Riviera, The Emory and The Maybourne Beverly Hills – six of the world's most renowned luxury hotels. Our hotels have histories that stretch back over a century. And, while each one retains its timeless appeal and individual nature, we are committed to ensuring they are always in tune with the wants and wishes of today’s discerning guests. A warm welcome and cool spirit define The Maybourne Beverly Hills, the newest member of our hotel family. Blending our signature service style with the energy of Beverly Hills, expect culinary creativity and contemporary comfort, all wrapped up in a landmark location. The Maybourne Beverly Hills is California, through and through. Company Benefits • Medical/Dental/Vision Insurance, • Company matched 401(k) plan, • Company matched Health Savings Plan, • Flexible Spending, • Paid Holidays, • Paid Time Off, • Paid Sick Leave, • Employee Assistance Program, • Free Parking, • Employee Recognition Programs, • Colleague meals, • Colleague Referral Incentive program

Job DescriptionDescription: As a Sous Chef at SLS Hotels in the Van Nuys area, you will play a vital role in our culinary team. We are seeking an experienced and talented Sous Chef to assist the Executive Chef in managing our kitchen operations. The successful candidate will have a passion for the culinary arts and be responsible for helping plan and direct food preparation, supervising kitchen staff, and managing inventory. Responsibilities: • Assist the Executive Chef in managing all aspects of food preparation and cooking, • Supervise and train kitchen staff to ensure high-quality food production, • Collaborate with the Executive Chef to create innovative and exciting menu items, • Ensure compliance with health and safety regulations, • Monitor food inventory and order supplies when needed, • Maintain a clean and organized kitchen environmentRequirements:, • Proven experience as a Sous Chef or similar role in a fast-paced kitchen, • Excellent knowledge of culinary arts and cooking techniques, • Strong leadership and communication skills, • Ability to work well under pressure and in a team environment, • Strong attention to detail and organizational skills, • Familiarity with food safety and sanitation regulations, • Culinary degree or equivalent experienceBenefits: • Competitive compensation package, • Health and dental insurance, • Retirement savings plan, • Paid time off

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Netflix - 1355 Vine Street, Los Angeles, CA 90028. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, hours may vary. More details upon interview., • Requirement: Previous high volume catering, culinary, and management experience is preferred. A valid ServSafe certification is preferred., • Perks: Weekends off, federal holidays off, free onsite parking, health benefits, and a 401k! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1453072. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. "The most important thing in life, whatever you do, has to be passion." Wolfgang Puck Success on our team starts with our culture: • We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients., • A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats., • Our services require a CONCIERGE mentality, a bias to action with humble hospitality., • We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to., • We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships., • We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy)., • Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. “I can have the best food, but if we don’t have good people, it won’t get you very far.” Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Wolfgang Puck Catering are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Abides by all Company policies and procedures including but not limited to: * The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. * The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. * The use of slip-resistant shoes and proper lifting techniques. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Wolfgang Puck Catering maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Flexible schedule, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Vision insurance, • Paid time off As Sous Chef, you will support the Executive Chef and Executive Sous Chef in directing and overseeing the entire food service operations throughout the property, both Restaurants and Banquets. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility • Assisting the Executive Chef in providing direction for all day-to-day operations, including banquet functions and the execution of timely food production for all catering/banquet functions, • Supervises and coordinates the activities of cooks and workers engaged in food preparation, • Manage line cooks, • Ensures methods and standards of food production are maintained and consistent, • Ensures that cooks are preparing proper amounts of all items needed by setting written par levels for all areas, • Monitors the quality of raw and cooked food products to ensure that standards are met, • Demonstrates new cooking techniques and equipment to staff, • Mentoring of staff, • Develops and implements guidelines and control procedures for purchasing and receiving areas, • Manages department controllable expenses, including food costs, supplies, and equipment, • Participates in the budgeting process for areas of responsibility, • Provides direction for menu development, • Assists in how food should be presented, and creates decorative food displays, • Recognizes superior quality products, presentations, and flavor, • Inspects all freezers and refrigerators for cleanliness, organization, and correct temperatures, • Inspects all food products for proper rotation and usage of food, • Responsible for the production and presentation of all restaurant and in-room dining menus, • Possesses extensive knowledge of food quality, • Responsible for the supervision of all employees in the kitchen, • Ensure all kitchen employees abide by the Company policies and standards, • Ensures all employees practice proper hygiene, • Ensures employees take their meal and rest period breaks as scheduled, • Supervise and train line cooks, taking appropriate corrective actions when required, • Responsible for conducting daily pre-shift briefing and/or training, • Understands employee positions well enough to perform duties in employees absence or determine an appropriate replacement to fill gaps, • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance, • Fosters teamwork and possesses effective working knowledge of conflict resolution, • Sets and examples to ensure compliance with food handling and sanitation guidelines Knowledge, Skills, and Attributes Must consistently display a professional and sophisticated presence • Must be able to prioritize and delegate work with effective and consistent follow-through, • Must be highly organized with attention to detail, speed, and accuracy, • Must be self-motivated with a high energy level, • Must be a team player working with all levels of management and staff, and possess the ability to lead and motivate staff, • Must be able and willing to work 10-12 hours and flexible schedules, including evenings, weekends, and holidays, • Must be able to multitask in a fast-paced work environment, • Must possess excellent interpersonal skills, • Must have basic knowledge of arithmetic, • Must have the ability to input data and access information on the computer, • Must have working knowledge of Microsoft Office, • Must possess clear thinking ability and sound judgement, • Must possess the ability to remain calm and resolve problems under pressure, • Must be able to read, write, and understand the English language; bilingual Spanish preferred, • Must practice excellent personal hygiene and consistently display a professional presence, • Must be able to exercise confidentiality and discretion, • Must have working knowledge of Microsoft Office & TEAMS We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job DescriptionBenefits: • 401(k), • Health insurance, • Dental insurance, • Paid time off Essential Duties and Responsibilities Execute recipes set forth by the CDC or Sous Chef. Maintain and follow all systems within the kitchen. Follow detailed recipes and company standards. Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. Demonstrate familiarity of Omakase style dining. Report to each shift on time and prepared to work: Clean and neat proper uniform Black prep shirt Black pants (no card, track pants, or jeans) Clean, unstained and ironed white button-down service shirt Clean white no logo undershirt Service apron (clean and ironed) Black shoes (no bright accents) Sharpened knives Acceptable hygiene standards Attend work with a positive and helpful attitude Complete prep and execute service in line with company standards. Counter/ guest service (attitude of hospitality) Adhere to all product safety standards General product storage and usage Maintaining clean and orderly prep and service station Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships) Minimum Qualifications (Knowledge, Skills, and Abilities Proficiency in savory or garde - manger techniques Maintaining clean and orderly restaurant and kitchen Maintaining a positive, safe, and enjoyable work environment Be able to clearly communicate during service. Be able to work with electronic machinery to complete administrative tasks. Physical Demands and Work Environment Standing for long periods of time Work in varied temperatures Must be able to lift 35lbs. Be able to bend, twist, reach, lift or stoop to retrieve or move product. Be able to work in decreased light. Be able to work in enclosed spaces.

Job Description Join Our REAL Food Mission! Sous Chef - Hospital | Location: Los Angeles, CA 91402 Compensation: $25-28 per hour| Full-Time Schedule: Open Job Summary We are seeking a skilled and motivated Sous Chef to join our hospital's culinary team. As the Sous Chef, you will support the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role plays a key part in delivering nutritious, appealing meals to patients, staff, and visitors while maintaining compliance with organizational dietary guidelines. What You'll Do • Help ensure client and customer service satisfaction with food production., • Communicate on various levels including management, client, customer, and associate levels., • Follow directions from the Food Service Director., • Maintain strict following of recipes for all food production & products., • Count accurate inventory of all items in all food storage areas; Maintain FIFO of freight in assigned areas., • Produce menu items by timeline requirements., • Maintain all standard operating procedures., • Ensure a clean & sanitary workstation/area by practicing the clean-as-you-go method., • Maintain all prepared items and ensure they are labeled with the following information: item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item., • Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to the recipe within the prescribed time frame to complete all service times for the café., • Other duties as assigned What You Will Bring • Three years prior restaurant experience preferred., • One to Two years prior hospital or healthcare experience a plus!, • Strong leadership and communication skills., • Knowledge of dietary restrictions, nutrition standards, and food safety regulations., • Professional kitchen environment experience., • Scratch base cooking preferred., • Culinary Arts degree a plus., • Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet., • Ability to work flexible hours, including weekends and holidays as needed., • ServSafe® Certification and State Food Handlers Card, • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements What We Offer! • Comprehensive medical, dental, and vision benefits with several plan options to choose from, provided by Blue Cross. HSA and FSA Plans available., • Generous Accrued Paid Time Off and Leave Programs, such as Family Care Leave and Bereavement Leave, • 401K Retirement Plan-with company match, • On Demand Pay, • Voluntary Short-Term Disability, • Holiday Pay, • Life Insurance, • Employee Referral Bonus Program, • Employee Meal, • Discount Purchase Plans, Legal Services and Wellness initiatives and other benefits via our Employee Assistance Program, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job DescriptionDescription: Alba Los Angeles is seeking experienced Sous Chefs to join our team! Located in West Hollywood, Alba LA aspires to be one of the city’s best Italian restaurants. Salary is based on prior experience, aspirations and work-load. If you are passionate about working with exceptional ingredients, love Italian cuisine and are a team player who enjoys performing at a high-level, we want to meet you! Reach out directly to for more details and to set up an interview. Key Responsibilities: Culinary Leadership • Culinary Standard: Ensure every dish reflects the highest levels of quality and consistency.., • Kitchen Systems: Ensure kitchen operations are focused and well executed. Must seek out administrative excellence., • Delegate and Supervise: Ensure back of house teammates are working diligently, safely and intentionally., • Leadership and Training: Train and coach teammates on all aspects of daily operation. Must employ clear, respectful and direct communication., • Feedback and Expectations: Track staff performance, provide feedback, and address concerns through coaching and performance evaluations. Must understand the importance of receiving and giving constructive criticism., • Accountability and Integrity: Mandatory participation in all meetings and check-ins about business health. Must strive to do the right thing, even when no one is watching., • Staffing and Scheduling: Work closely with the Chef de Cuisine to manage kitchen staffing levels, ensuring efficient service while keeping labor costs in line with restaurant budgets., • Inventory and Purchasing: Oversee the ordering of ingredients, maintaining inventory control, and ensuring that all products are fresh, properly stored, and rotated following FIFO protocols., • Compliance with Regulations: Ensure strict adherence to all health and safety guidelines, including maintaining an “A” rating from the Health Department. Must be ServSafe certified. Requirements:

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Disney Studios - 500 South Buena Vista Street, Burbank, CA 91521. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, hours may vary. More details upon interview., • Requirement: Previous scratch cooking, supervisory, and sous chef experience is preferred., • Perks: Free shift meals, holiday pay, and a safety shoes allowance! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1468542. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off Location: Los Angeles, CA (Miracle Mile) Salary Range: $28.00 $35.00 per hour (DOE) Schedule: Monday Friday, responsible for lunch and dinner service as well as prepping breakfast for following day Reports To: Program Director Job Summary: We are seeking an experienced, creative and passionate Chef to join our team at an 18-bed residential Substance Use Disorder (SUD) treatment facility with an additional 25-person outpatient program. The ideal candidate will have a strong culinary background, exceptional organizational skills, and a commitment to providing healthy, gourmet meals that are beautifully presented. The Chef is responsible for preparing high-quality lunches and dinners Monday through Friday for both clients and staff, prepping breakfast for the following day, daily smoothie and juice bar for clients, preparing gourmet and healthy snacks, keeping all beverage machines working and stocked, prepping and ordering for weekend staff, managing food inventory, and maintaining strict hygiene and budgetary standards. All meals will feature appetizers and/or amuse bouche, entree, no less than 2 sides, salad (not iceberg or garden, but a creative option to the main entree), and desert. All meals expected to be presented professionally and photo-ready. Key Responsibilities: Plan and prepare nutritious, gourmet lunches and dinners Monday through Friday for approximately 3035 individuals that include appetizers, salads and desert with each meal. Daily gourmet snacks, smoothies and beverage machines stocked and cleaned. Order and stock facility snacks and beverages. • Create seasonal menus with variety and balanced nutrition tailored to the needs of a recovery-focused population., • Serve seasona and temperature appropriate meals e.g. no sou or chili when it's 90 degrees, etc., • Ensure exceptional food presentation and quality with a focus on fresh, whole ingredients., • Maintain food safety and cleanliness standards in compliance with health codes and licensing requirements., • Manage food inventory, procurement, and storage within a set budget., • Track expenses and submit weekly inventory and budget reports as required., • Accommodate special dietary needs including vegetarian, gluten-free, and allergy-sensitive meals., • Collaborate with facility leadership to align meal service with programming schedules and facility needs., • Maintain cleanliness of kitchen and dining areas, including dishwashing and equipment sanitation., • Coordinate and liase with our dietician and other medical professionals.Qualifications:, • Minimum 5 years of professional cooking experience, • Formal culinary training or equivalent on-the-job experience, • Strong knowledge of nutrition and special dietary needs, • Exceptional cooking and food presentation skills, • Demonstrated ability to manage food budgets efficiently, • Valid California Food Handler Certification, • Reliable, punctual, and professional with excellent communication skills, • Ability to lift up to 50 lbs and stand for extended periodsBenefits:, • Company-sponsored health, dental, and vision insurance, • Paid vacation, sick days, and floating holidays over a month of paid time off annually, • Positive, team-oriented environment with a mission-driven focus, • Company sponsored retirement plan

Job Description Company Overview: Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Atop the scenic hills of Granada Hills, with captivating views of the surrounding San Fernando Valley, The Odyssey is FARM TO TABLE. FRESH. FUN. FLAVORFUL. Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $70000 - $85000 / year Top-notch Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Paid vacation starting at 2 weeks per year, • Paid/Floating holidays for 5 major holidays, • 24 hours paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Oversees and supervises kitchen staff. Assists with inventory, and management of supplies. Ensures that food is top quality and that kitchen is maintained up to health department codes and standards. Complies with food safety regulations and oversees day-today BOH operations. Acts as the Head Chef in Exec Chef's absence. Daily Responsibilities: • Responsible for high-quality food production, • Oversees inventory, ordering, food cost management and all BOH COGS, • Responsible for hiring, training, coaching and counseling BOH staff, • Conducts performance reviews, • Leads meetings and preshifts, • Innovates and always looks for ways to improve efficiency, costs and quality, • Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation, and food safety standards., • Ensures that the team is operating and cleaning all kitchen equipment safely and correctly., • Follows safe food handling guidelines., • Performs consistent safety and maintenance walk-throughs in all BOH areas, utilizing appropriate checklists accordingly, • Follows all sanitation and nutrition practices., • Follows all portion sizes, quality standards, department rules, policies and procedures, • Oversee and assist the kitchen staff in all aspects of food production, • Conducts inventory and assists in managing all BOH costs, • Minimum 3 years' related progressive experience as a high-level Sous, CDC, Exec Sous, Kitchen Manager, or similar role, • Excellent interpersonal, verbal, and written communication skills., • Detailed oriented with a strong emphasis on accuracy and time management., • Ability to interface with various levels of management, • Strong familiarity with OSHA and all local Department of Health Regulations., • PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred., • Degree in Culinary Arts preferred, • Excellent communication skills., • Must be able to clearly and effectively communicate in English Physical Demands: • Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Job Description A high-profile, ultra-high-net-worth family based in Santa Monica is seeking a full-time Private Chef to join their household team. The ideal candidate is a highly experienced, health-conscious chef with a refined culinary background and a deep understanding of high-end, nutritious cuisine. This position requires formal service experience, flexibility for entertaining, and willingness to travel, particularly to the East Coast during summer months and select holidays. Key Responsibilities: • Plan, prepare, and serve daily meals focused on clean, high-quality, seasonal, and health-conscious cuisine., • Create menus that reflect client preferences, dietary requirements, and nutritional goals., • Execute formal plated and buffet-style service for events, dinners, and gatherings., • Source and procure the freshest organic and locally-sourced ingredients., • Maintain an immaculately clean and organized kitchen, adhering to top food safety and hygiene standards., • Work closely with household staff to ensure seamless service and hospitality., • Pack and prepare meals/snacks for travel, outings, or on-the-go needs., • Minimum 5 years of experience as a Private Chef for UHNW clients or in high-end restaurants., • Expertise in healthy, clean, and elevated cuisine (e.g., California/Mediterranean, plant-forward, gluten-free, dairy-free, etc.)., • Formal service and event experience required., • Discreet, professional, and well-versed in working in high-security, fully staffed homes., • Strong organizational skills and attention to detail., • Culinary degree or equivalent training preferred. Compensation: Competitive salary DOE + benefits package.

Job Description Join the movement! Erewhon market is trailblazing in the health and wellness industry, and we’re rapidly expanding! Our culture comes from unstoppable leaders, inspiring staff, and the best food and wellness products on the planet. 10+ locations and growing. What we offer: • $90,000 - $110,000 / hour (based on experience), • 50% off organic meals daily, • 20% off in-store purchases, • The Chef de Cuisine will oversee the kitchen and café operations in conjunction with the Culinary Manager of the Erewhon store at hand. They will work in tandem with the Café Manager to ensure that the overall operations achieve the highest possible level of food quality and operating profitability., • Responsible for overseeing the overall Culinary Food Service Operations for the store in compliance with Erewhon’s mission and vision., • Overseeing Culinary operations including, but not limited to: scheduling, inventory, catering orders, ordering, signage and management of food offerings., • Grow and drive financial success of the Café by monitoring top lines sales, food cost and managing labor based on business needs., • Inspire and lead Culinary Team by educating them on company standard operating procedures, seasonal menus & items being provided., • Working closely with Culinary & Cafe Manager on daily operations, food offerings and staffing., • Adheres to the Health Department’s food and safety measures, ensuring that the café is setup for success during routine site visits., • Maintains clear communication with Executive Culinary & Commissary Teams on a daily basis., • Scheduling kitchen employees in conjunction with business forecasts and predetermined budget., • Controlling food cost in accordance with budget and by establishing purchasing specifications, storeroom requisition systems, product storage requirements and waste control procedures., • Reviewing and directing monthly inventory process at month end., • Developing guidelines and standards for sanitation, hygiene, and avoidance of food-borne diseases including training kitchen staff in sanitation practices and establishing cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary control., • Interviewing, hiring, evaluating, rewarding and disciplining kitchen personnel as appropriate., • Developing staffing models for store tied into volume and ensuring that the staff operates at those levels., • Ensuring that the Culinary Assistant Manager develops to their maximum potential. Reviewing performance of the Culinary Assistant Manager and other food-function managers., • Minimum of 2 years working as an executive sous chef, chef de cuisine, or executive chef., • Two years school food service experience preferred., • Excellent communication, leadership and interpersonal skills required., • Candidate must be an analytical thinker, great with numbers and able to make quick decisions and adjust to consistent change in daily routine well., • Candidate must be a forward and proactive thinker able see when changes are required and make them happen in a timeless and seamless manner., • Food Handler’s Manager Certificate. Erewhon Market is an equal opportunity employer and we are committed to Equal Employment Opportunity regardless of race, color, national origin, gender, sexual orientation, age, religion, veteran status, disability, history of disability or perceived disability, and per the Fair Chance Ordinance will consider qualified applications with criminal histories in a manner consistent with the ordinance. To all recruitment agencies: We do not accept unsolicited agency resumes and are not responsible for any fees related to unsolicited resumes. By applying, you agree to Erewhon's Notice of Collection policy and all its terms and conditions:

Job Description Job Overview Sample Company is one of the leading firms in our field in the metro area. We're proud of our 4.3 Glassdoor rating from our employees. We are hiring a Sous Chef to join our team. If you're a hard-working professional, Sample Company is an ideal place to get ahead. Don't hesitate to apply. Responsibilities for Sous Chef • Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff, • Ensure efficient, cost-effective operation and profitability of food production, • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order, • Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner, • Assume the role as Executive Chef in his or her absence, • Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications, • Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met, • Assure kitchen personnel is trained in best cleanliness and sanitation practicesQualifications for Sous Chef, • High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred, • Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred, • Ability to communicate clearly with managers, kitchen and dining room employees, and guests., • Safe Food Handling Certification, • Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions, • Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations Qualifications: • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job Description Position Summary The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. The Sous Chef plays a pivotal role in assisting the Executive Chef with overseeing the culinary operations, menu planning, and food production in collaboration with the Senior Director of Food Service. This role involves directly leading a team of cooks, bakers, and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. The Sous Chef also works closely with the Director of Kitchen Logistics to manage inventory, packaging, and delivery needs. This position reports directly to the Chef de Cuisine & also the Executive Chef. Primary Duties and Responsibilities: * This position is for a 3:00 a.m. to 12:30 p.m. shift, and must be available weekends and holidays. * Collaborate with the Chef de Cuisine and Executive Chef on the role out of monthly menu planning, ensuring variety, balance, and adherence to dietary needs. * Assist in menu development for special events, taking into account seasonal availability and client preferences. * Assist in directing and mentoring lead cooks, line cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage. * Foster a culture of respect, inclusion, and continuous learning within the culinary team. * Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh, raw ingredients, without the use of processed or prepared foods. * Work closely with the Director of Kitchen Logistics to manage stocking, inventory levels, packaging, and delivery needs. * Place orders for all necessary products, including food items and cleaning supplies, under the guidance of the Senior Director of Food Service. * Creatively utilize donated food to minimize waste and maximize resources in menu planning and production. * Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and quality in every dish. * Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules. * Inspect and report any maintenance issues with kitchen equipment on a weekly basis. * Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed. Qualifications: * Extensive experience as an Sous Chef in a high-volume, scratch-cooking kitchen environment. * Possess strong organizational and multitasking skills, and have a skill for attention to detail. * Strong leadership and team management skills, with a commitment to creating a positive and inclusive work culture. * In-depth knowledge of culinary techniques, food safety standards, and current food trends. * Excellent leadership and team management abilities, with a focus on creating a positive and efficient work environment. * Knowledge of food safety regulations and best practices in inventory management and logistics. * Effective communication skills to collaborate with cross-functional teams and external partners. * Ability to adapt to a fast-paced, dynamic kitchen environment. * Proficiency in inventory management, ordering, and working collaboratively with kitchen logistics. Additional Qualifications and Experience: * Commitment to serving the needs of homeless families * Education and/or Experience: * 5 + years of experience cooking; catering environment preferred * High school diploma or GED preferred * Must have a valid California driver's license * Drug and TB testing required. Background check required * Food handlers’ certification * Bilingual Spanish preferred, but not required. Physical, Demands, Environmental Conditions, Equipment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work. Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs. Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. * EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training. 3am- 12:30pm, must be available weekends and holidays.

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience. Job Description Creating an engaging work environment for Colleagues of the Fairmont Century Plaza is as important as turning moments into memories for our guests. The standards and values you model as the Banquets Chef will inspire your team - not only to ensure exceptional culinary service, but also to grow their careers with Fairmont. Job Description: • Your passion for hospitality, and your enthusiasm for what you do are clear for all to see., • You are gifted in building authentic relationships with our guests and colleagues, tuning into what they need and always going the extra mile to make them feel special. Nothing is too much trouble., • Your glass is always half full and your positive energy is infectious., • You are adaptable and enjoy doing a variety of different things. You would never say ‘it’s not my job!’, • You work well under pressure, juggling tasks and prioritizing, so that you consistently deliver to a high standard, • You have an eye for detail and are committed to doing everything you can to get it right first time for our guests and colleagues, • You are constantly challenging the status quo and constantly thinking about how we can improve the way we do things and create and even better guest and colleague experience, • You are an expert in what you do best, and have the appetite to learn how to do new things, • You are self-motivated, and take ownership for driving your own performance, thriving on being trusted and being given freedom in how you do your job, • Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe, • We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH, • Salary: $95,000-$100,000Qualifications, • Previous experience is required, • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service;, • Current on all culinary trends and active in the furthering of his/her own culinary development, • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals, • Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement, • Experience and comfortable with television and other media promotional venues, • Computer literate, • Ability to perform job specifications with attention to detail, speed, and accuracy, • Ability to work cohesively with co-workers as part of a team, • Ability to use all senses to ensure quality standards are met Additional Information Your team and working environment: What was true in 1966 remains true to this day: The Century Plaza Hotel is part of a visionary development intent on doing what others could only imagine. Previously deemed the “Western White House,” (as the only venue outside the White House to host state dinners), Century Plaza’s place in history remains unshakeable. A modernized take on luxury and elevated guest experience from product to people enlivens the real wow factor. This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor’s Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Visa Requirements: Must provide proof of eligibility to be employed in the United States of America. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS